Japanese sweet bread

Ingredients

• 475 g bread flour
• 35 g dry milk
• 75 g sugar
• 3/4 tsp. year
• 10 g pressed yeast
• 1 egg
• 150 g water
• 40 gbutter
• 25 g baking flour
• 125 g water

Cooking

Step 1

Prepare the brew. In a small bowl, mix flour with water into a smooth paste. Heat over low heat to 65°C. At this point, the mixture will thicken and the bottom of the ladle will be visible as you stir. Remove it from the stove, put a film and cool the mixture to room temperature. You can cook the mixture in advance and store in the refrigerator for 1 day. If the brew is gray, don't use it!

Step 2

Knead the dough. Dissolve the yeast in the water, keeping a small amount of water. In a mixer bowl, mix flour with salt, add yeast solution, milk powder, sugar, egg and tea leaves. Knead a soft dough, adding water if necessary. At the end of the batch, add butter.

Step 3

Transfer the dough to a clean bowl greased with vegetable oil, tighten with cling film and leave to ferment for 60-90 minutes. at a temperature of 28-30°C. After 30 min. from the start of fermentation, punch down the dough using the “stretch and fold” method.

Step 4

Divide the dough into 12 equal parts, roll into a ball, cover with cling film and leave for 10 minutes.

Step 5

Roll each ball into an oval and roll up. Grease a rectangular pan with butter and place the buns in it at some distance from each other. Cover with foil and leave to proof for 60-75 minutes. at a temperature of 28-30°C.

Step 6

Bake the buns at 190°C for 12-15 minutes, until golden brown.